Perfect Glazed Carrots & Cranberries

When my husband asked me what I would be blogging about today, I told him "Perfect Glazed Carrots". He looked at me kind of funny and, being my most honest critic, said "Aren't you being a bit presumptuous, calling them PERFECT carrots?" "Nope", I replied...................

because I didn't name them, Cooks Illustrated did! And in my book, if Cook's Illustrated says they're perfect, then that's exactly what they are! CI has a longstanding reputation for wonderful tried-and-true recipes.

I've been making these carrots for years and, though I have a wide selection of carrot recipes in my collection, I have to say that these are my favorite! They're simple to prepare, and can, for the most part, be done ahead of time. Their sweet buttery glaze is delicious without being overly sugary. I love the fact that you can keep them simple or dress them up with herbs, spices and nuts. They seem to appeal to everyone and they're...............well, just perfect!

Perfect Glazed Carrots

Ingredients:
1 lb. carrots, peeled or 1 lb. baby carrots cut in half lengthwise on the diagonal
½ teaspoon sea salt
3 tablespoons sugar
½ cup chicken broth
1 tablespoon butter, in 4 pieces
1/2 cup dried cranberries
2 teaspoons fresh lemon juice

1 teaspoon fresh rosemary or thyme, chopped
fresh ground black pepper

Directions:
1. If using regular carrots slice them about a quarter inch thick on the bias. If using baby carrots cut them in half lengthwise on the diagonal.

2. Bring carrots, salt, 1 tablespoon sugar and chicken broth to boil, covered, in 12 inch non-stick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5-8 minutes. 

3. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. 

4. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. 

5. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Sprinkle with herbs and season to taste with salt and pepper - serve warm.

Variatons:
Glazed Carrots with Ginger and Rosemary - cut a 1" piece of fresh ginger crosswise into 1/4" coins. Follow recipe adding ginger to skillet along with carrots and adding 1 teaspoon minced fresh rosemary along with butter. Discard ginger pieces before serving.

Honey-Glazed Carrots with Lemon and Thyme - follow recipe substituting equal amount to honey for sugar and adding 1/2 teaspoon minced fresh thyme leaves and 1/2 teaspoon grated lemon zest along with butter.

Sometimes I add raisins or currants instead of dried cranberries at the end when glazing. You can also add toasted almonds along with butter.

Notes :

You can cook the carrots for the first 5-8 minutes up to one hour ahead of time then finish up the part with the cover off right before serving.

Adapted from Cook's Illustrated

PRINTABLE RECIPE